SHRIMP PAD THAI ENJOY DAN:

                                SHRIMP PAD THAI by CHEF DAN:

Serves 4

INGREDIENTS:

8- ounces flat rice noodles

2 eggs

4- tablespoons sesame oil + 1 teaspoon

4 tablespoon fish sauce

2 tablespoons EACH soy sauce, lime juice, and mirin

1 tablespoon creamy peanut butter

1/2-tablespoons red chili paste

4 garlic cloves finely chopped

1 thumb-size fresh ginger finely chopped

1-pound shrimp peeled and deveined

3 scallions, light & dark parts, chopped into 1-inch pieces

1-cup beans sprouts + more for garnish

1/4-cup dry roasted peanuts

1/2-cup fresh cilantro chopped

DIRECTIONS:

1.   Bring 4 cups water to a boil and place in bowl.

2.   Add rice noodles and let sit 20 minutes.

3.   Drain and rice and set aside.

4.   In a bowl, beat the eggs with a pinch of salt.

5.   Set aside.

6.   In another bowl, whisk together fish sauce 5 ingredients.

7.   Set aside.

8.   Add 2 tablespoons sesame oil to a wok over medium-high heat and when sizzling.

9.   Add garlic, ginger and shrimp, season with ¼-eteaspoon salt.

10  Cook, stirring constantly, until shrimp pink and cooked through.

11  Transfer shrimp mixture to a bowl.

12  Add 1 teaspoon oi to the wok; add beaten eggs and scramble for 1-2 minutes.

13  Add to the bowl with the shrimp mixture.

14  Add 2 tablespoon oil to the hot wok.

15  Add drained rice noodles along with fish sauce mixture.

16  Cook, tossing the noodles gently for a few minutes.

17  Add shrimp mixture and eggs to the wok, along with scallions.

18  Toss to combine, cook until everything is heated trough.

19  Sprinkle with dry roasted peanuts, bean sprouts and cilantro over the top.

20  Toss to combine.

ENJOY DAN:                                                                     BON-APPETITE!!